HOW TO SELECT + CLEAN + SEASON YOUR CAST IRON COOKWARE
I have a confession to make: I cook almost exclusively on cast iron and most of the recipes shared on this blog are developed using cast iron cookware. Phew! Now that we’ve cleared the air on that, I highly recommend you invest in some good quality cast iron skillets and an enameled cast iron Dutch oven. Now, you may be asking why, with all the fancy new pots and pans on the market, does every kitchen need a cast iron pan? The answer is that a cast iron pan is thicker and heavier than most other cookware, which helps hold, as well as temper, heat. No other cookware will give you a better crust on a thick seared steak or a perfectly toasted grilled cheese sandwich!
Cast iron doesn’t simply help to hold and distribute heat evenly, it imparts foods with flavor–and when properly cared for, cast-iron cookware will not only last forever, but improve as it ages. Make it a regular routine to clean and season your cast iron, and you’ll have a companion for life! I actually have and use my Abuela’s hundred-year-old skillets and Dutch oven. These are the same ones she used to feed us all as we were growing up. I plan on passing these heirlooms down to my daughter one day. They carry three generation’s worth of our family’s history in flavor.
These are the types of cast iron you are likely to encounter in your search for cookware:
Sand-Casted is the most economical type of cast iron cookware, but this in no way diminishes the quality of the food it will produce. This type usually comes unseasoned and has a bit of a rougher surface, so you just gotta give it a little more love than some of the more high-end versions. Be kind to them and these beauties will give that love right back in spades!
Enameled cast iron rules the roost in my kitchen, fo’ sho! Glazed under extremely high heat, it doesn’t need to be seasoned before using, is less prone to rusting and is way easier to clean. It doesn’t hurt that they come in a variety of colors, bringing a touch of personality to your cookware collection.
There are some other versions out there that attempt to assert superiority, offering heat-resistant handles among other bells and whistles. Frankly, these perform no differently than the kinds I mentioned.
Cookware for all types of cooking needs comes forged in cast iron–from skillets to frying pans, griddles, Dutch ovens and steak presses. If you are just getting started using it for your cooking, I recommend beginning with a 10” frying pan. It has just the right amount of weight to maneuver easily with it. Larger cast iron items can be a bit heavy and galumphing, especially if you’re not used to them. But don’t let that turn you off. Like I said, these are some of the best investments you can make in your culinary adventures.
Now then, let’s get down to the business of preparing our gear for the remunerative journey ahead, and show them that love we’ve been talking about.
Here’s how to choose, care for and maintain your cast iron cookware:
We’ll start by discussing how to bring a neglected, rusty and sad pan back from the brink. When not shown the proper love, or care, cast iron will develop rust and lose its seasoning. What do I mean by “seasoning”? To season cast iron means to have oil baked onto the surface of the metal thereby creating a rust-proof, nonstick surface that will take your food to the next level. Some of my older pieces have such a beautiful black, slick surface you’d swear it was volcanic glass! Let’s get back to how we raise our cast-iron back from the dead.
- Wet the pan and sprinkle generously with coarse kosher salt.
- Scrub the pan on all sides with a green scrubby. The salt will act as an abrasive and help clean off any rust.
- Rinse the pan with clean water and place into a hot oven to dry completely for about 10 minutes.
- Take the pan out of the oven and allow it to cool.
- Oil the pan with lard, shortening, grapeseed oil or any other high smoke point oil. However, I have found that using flaxseed oil is the best when it comes to seasoning cast iron, and indeed it has never failed me. Never use vegetable oil as it will give your cast iron a sticky coating on the surface.
- Rub the oil into the cast iron using a paper towel until it is shiny.
- Turn the pan upside down and place it on a roasting rack in the center position of the oven. This prevents any oil from pooling during the seasoning process.
- Place a baking sheet under the rack the pan is on, or wrap the bottom 1/3 of the oven in foil to catch any oil drippings. Bake the pan at 500°F for 1 hour. This process bonds the oil into the cast iron, giving it the slick, nonstick surface you seek.
- Turn off the heat and let your wares cool off completely in the oven. The pan should have a slightly wet look to it.
- Rub another light coating of oil onto the pan and store it somewhere dry.
To clean a cast-iron pan, use hot water and a gentle brush. Stay away from steel wool, scouring pads or detergent scrubs, which can remove the seasoning on the pan or make the damage worse. Dry well with a paper towel, then put on the stove. Turn the stove on to medium-high heat to ensure that all the water is evaporated and the pan is dry. Allow the pan to cool completely and oil the pan lightly. It is now ready to store. Never store your cast iron without rubbing some oil on it first.
Sometimes life comes at you fast and maybe you walked away from the pan as your food was cooking, it burned and left burnt food clinging mercilessly to your pan. Never fear! Fill your pan with about an inch of water. Set it on the stove and turn the heat to medium-high. As the water begins to simmer, take a wooden spoon and scrape the burnt black bits from the pan. Remove from heat, dump the water and clean using the method discussed above.
Welp, that about does it for our exploration of cast iron. If you don’t have cast iron cookware, I hope that this article has helped you to not only see the romantic beauty and pragmatic efficiency of cast iron cookware, but inspired you to start your collection with confidence and enthusiasm.
See you in the kitchen!
